Well, it ain’t instant pudding, but is sooooo much better!! I made this pudding a couple of times before, each time seemed better than the previous.

If you have read some earlier posts you know I have an 11 lb bag of new chocolate just waiting its turn. I decided to use some of the 70% I had opened (finished it!) to make this home made pudding. It takes a little time and most of it is hands on, but it is so worth it. If you like chocolate and if you don’t mind whisking constantly for a few minutes, try this. It’s delicious. I forgot where I found the recipe and frankly, I don’t care.

Chocolate Pudding from Scratch

Makes 4 cups; serves 8

INGREDIENTS
• 4 ounces bittersweet chocolate
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup heavy cream
• 3 large egg yolks
• 2 1/2 cups whole or 2% milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

METHOD

1. Use a serrated knife to chop the chocolate into fine flakes; set aside.
2. Whisk the cocoa powder, cornstarch, and salt together in a large, heatproof bowl. Slowly whisk in the cream, a little at a time, until you have a smooth mixture.
3. Whisk the egg yolks into the cream and cornstarch mixture.
4. Pour the milk into a 3-quart (or larger) saucepan. Add the sugar and warm over medium heat, stirring frequently, until the sugar is dissolved.
5. Bring the milk to a gentle simmer over medium heat. Watch for the surface of the milk to vibrate and for bubbles to form around the edges of the pot.
6. To temper the eggs, slowly pour most of the hot milk into the bowl of cream and egg yolks. Whisk until well-combined, then pour everything back into the pot.
7. Bring the mixture to a full boil over medium-high heat, stirring frequently. (It should look like lava boiling up!) At this point, the pudding will look much thicker.
8. Cook for 2 minutes more, whisking constantly and vigorously. Get your whisk into all corners of the pot.
9. Remove the pot from the heat and whisk in the vanilla. Add the chopped chocolate and let sit for 1 to 2 minutes or until melted. Whisk vigorously until the chocolate is fully incorporated.
10. Transfer the pudding to a storage container and press plastic wrap or wax paper directly onto the surface of the pudding. Cover with a lid and refrigerate.